Spinach Artichoke Dip

Preheat the oven to 350 degrees (F). Spray a 1-quart baking dish with nonstick cooking spray. 

In a large nonstick skillet over medium heat, cook bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate, blot any excess grease away, then transfer to a cutting board and chop.

In a large bowl, using a handheld electric mixer, beat the cream cheese, mayonnaise, sour cream, garlic, onion powder, paprika, and salt and pepper, together on medium-low speed until smooth and evenly combined. 

Using a rubber spatula, fold in chopped spinach, artichokes, Fontina cheese, Parmesan cheese, and 3/4 of the chopped bacon. 

Transfer dip to the prepared baking dish. Sprinkle the top evenly with the shredded mozzarella.

Bake until the dip begins to bubble, about 22 to 24 minutes. Turn on the broiler and cook, keeping a close eye, until the top is golden brown, about 2 to 3 minutes. 

Top with remaining chopped bacon, then serve hot, with your favorite snack like chips, crackers, carrots, or pretzels.